How can you tell if meat is tough and tender?

Chef's answer
spot in the middle of the animal's back. As you move down and outward, the meat gradually gets tougher. To use the ever-popular cow as an example, the short loin, rib and sirloin are more tender than moderately tough cuts from the belly, while the chuck, round, brisket and shank are even tougher.
Frequently asked Questions 🎓
White spot disease is a highly contagious viral disease of decapod crustaceans including prawns, crabs, yabbies and lobsters and marine worms. White spot disease is caused by white spot syndrome virus.
Salmon that has gone bad usually has dark spots on the flesh. ... The discoloration on the flesh of the fish is another indicator that salmon is no longer safe for consumption. In case the salmon that you bought has its head on, then examine the eyes. Fresh salmon has bright eyes with a dark pupil.
It is very effective solution to remove hyper pigmentation, blemishes and dark spots from your skin. ....
The haemorrhage may result from rupture of blood vessels - usually very small ones (capillaries) - or sometimes from leakage of red blood cells through small holes in imperfect blood vessels. In fresh meat the haemorrhages appear as dark red spots, usually not more than 1 cm in diameter..
Pepper Spot Disease Pepper Spot Disease is caused when a crab becomes infected with a parasite, and then that parasite becomes infected by another parasite (called a hyperparasite.) ... However, the cooking process kills the parasites and renders the crabmeat completely safe to eat..
It is ok to eat crab with black spots. King crab and and snow crab legs that look dirty with blemishes, black spots, or barnacles are usually the best. ... Crabs shed their shells in order to grow. A newly shed soft shell crab will look better, but will have a lower infill percentage, meaning less meat inside..
Black spot occurs when the shell on the shrimp begins turning black within hours or days after harvesting. This darkening is due to an enzyme process causing oxidation in the shrimp, just like in cut apples. It's not harmful or indicative of spoilage, but it's not attractive.
A few more cooking questions 📍